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An hour before serving put a martini glass in the freezer.
When ready to serve, fill a cocktail shaker or small pitcher with ice. Add the vermouth and then the gin. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain the martini into the chilled glass. Add the olive and serve.
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Photo: Martini Recipe
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By Tobinn
on February 07, 2011
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1. A Martini is always made with gin (I'm sorry, it just is
2. If you want to use vodka then call it a vodka martini.
3. A martini is always stirred (Sorry, James Bond was wrong - the only time, I promise. A martini should be crystal clear. Although, booze does not bruise, shaking it will add bubbles and/or ice chips clouding the drink.
4. Important - do not be afraid of vermouth. Vermouth is your friend. Try 3 oz of a decent gin (gin that comes in a plastic bottle and/or with bail money is not a good gin and 1 oz (yes, a whole ounce of a good dry vermouth (try Noilly Prat.
5. Orange bitters. Yes, there’s more than the brown stuff out there. You should be able to find orange bitters at a decent liquor. A martini without orange bitters is like soup without soup.
3 oz Gin
1 oz Dry Vermouth
2 dashes Orange bitters
Ice
Stir
Garnish: any of the following (pick one - olives, lemon twist, cucumber slice (yes - it works. best with a Dutch gin or with Hendrick's Gin
By toughluk4u_2387348
Dillsburg, PA
on May 14, 2005
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Good, but better with premium vodka
By tmc2002_766138
Murfreesboro, TN
on August 05, 2004
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When using gin for a Martini you must be careful not to bruise it. On the other hand when using Vodka you can shake away. The more you shake the more ice crystals are created and that is what seperates a good Martini from a great Martini.
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